Try quinoa (pronounced KEEN-wa), which is a grain that has complete protein in it and works really great in salads or mixed with veggies. It’s a little like couscous, but with a nuttier flavor (it reminds me of crushed peanuts a little bit, without the fat). You cook it just like you would rice, so it’s not really complicated to make, either. I use broth to cook it to give it a bit more flavor boost, but it’s great with water, too. My favorite is to mix it with ratatouille.
Ratatouille Special
1 med onion, chopped
1-2 cloves garlic, minced
1 small eggplant, diced
1 med zucchini, diced
2 med tomatoes, diced, or about a cup of canned diced tomatoes
1 tsp each dried basil and oregano
1/2 Tbsp olive oil
1/2 cup cooked quinoa
1. Heat the olive oil in a saucepan or large skillet over medium high heat. Add the onions and garlic and cook until just turning transparent, seasoning with salt and pepper, basil and oregano.
2. Stir in the eggplant and zucchini and cook until they soften, about 7-10 minutes.
3. Stir in tomatoes and quinoa and cook for 1-2 minutes more until it’s heated through.
When you’re feeling extravagant, you can try adding in things like spinach, capers (although a bit expensive), a dash of hot sauce, or cannellini or black beans, another great way to add an inexpensive protein.
